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Eggplants with carrots

Spicy, sour taste of this snack conquersImmediately ... cold sour vegetables create a special mood in the heat, perfectly fitting into the summer menu! Whom I treat, everyone is asking for a recipe for original eggplants with onion and carrot stuffing, sauerkraut without vinegar.

Professor Ivan Nemyvakin believes that regular use Fermented products And pickles - a pledge of good health at any age. It's nice to realize it, but I feel, would cook these eggplants without even knowing about their benefits: I really like this taste ...

Eggplant with carrots Photo

Eggplants with carrots


  • 1 kg of aubergines
  • 3 carrots
  • 2 onions
  • 100 g of white roots
  • 1 tsp. Paprika
  • 1 tsp. Black pepper
  • 1 red hot pepper
  • 1 head of garlic
  • Art. Spoons of salt
  • Parsley and celery


  1. Wash eggplants and cut them stems. In each fruit make an incision along all the lengths, having deviated from the edge of 3 cm.
  2. Broth aubergines for 30 minutes in saline solution - 2 tbsp. Spoon of salt for 2 liters of water.
  3. Take the eggplant from the pan, put it on a flat inclined surface and press it over with a load so that excess water leaks out of them and bitterness disappears.
  4. Peel the carrots and finely chop the roots of parsley or celery. Onion cut into plates and fry in oil until golden brown.
  5. Chop the greens. Stew carrots, greens and parsley root on the sunflower oil, add the fried onions. Salts, add the paprika.
  6. Gently place the filling in the incisions made on theVegetables. Tie the eggplant with a string and put it in the jar as tightly as possible. Fill the vegetables with brine - for 1 liter of water 3 tbsp. L. Salt. Neck of the bandage bandaged with gauze.
  7. After storing at room temperature, place eggplant in the refrigerator. After 12 hours, that is, 1.5 days after the start of cooking, Pickled aubergines will be ready!
  8. Get the aubergines from the brine, lightly margined with vegetable oil. Keep Stuffed eggplant in a refrigerator.

Share with friends this recipe for an amazingly delicious summer snack! I'm sure they will be delighted.